So yesterday I went to Costco and bought vegetables…and boy did I buy carrots! I did not realize it was a 20 lb bag of organic carrots! No need to fret though…my family is going to enjoy them this week! Think of the possibilities: Steamed carrots, carrot halwa, carrot cake, carrot soup…endless. So I decided on carrot soup for today. I have a ton of Indian spices which I need to use, so I went with an Indian inspired soup. And…trying to eat healthy, I decided loading it with lots of heavy cream was not in the best interests of my behind.
This is a highly spiced soup, but it is not really “spicy”. Please try to use whole spices when making this, they have more flavor that way!
Indian Carrot Soup
2 heaping teaspoons coriander seeds
1 teaspoon yellow mustard seeds
Place both coriander and mustard seeds in a small skillet and “roast” over medium high heat until fragrant. Mustard will start jumping around a bit…don’t let him! At this point take it off the heat immediately and place in a spice grinder. Grind to a fine powder.
1 1/2 Tablespoons Organic Coconut Oil
1 Tablespoon Garam Masala (Found in Indian stores or Penzey’s Spices)
1/2Teaspoon Turmeric powder
In a large saucepan, saute the spices including the coriander and mustard in the the coconut oil until fragrant.
1 1/2 inch knob of fresh ginger root peeled
1 large onion
Chop the ginger and onion in a food processor until very finely chopped. Add to the spices in the sauce pan and saute over medium heat until the onion start softening and becoming translucent, about 5 minutes.
1 1/2 pounds peeled and sliced carrots
7 cups chicken broth
2 keffir lime leaves or the grated zest of two limes (golf ball size)
Add the carrots, chicken broth, and lime leaves or lime zest to pot. Bring to boil, then bring down to a simmer. Simmer for approximately 30 minutes, until the carrots are soft. If you used the keffir lime leaves, remove them from the soup. At this point you can either puree them in batches as I did in a blender, (in a VitaMix), or using an immersion blender.
Juice of 2 fresh limes.
1/2 cup Plain Greek Yogurt
Add the lime juice to the pureed soup and blend. This makes 8-1 cup servings. Garnish each bowl with a tablespoon of Greek yogurt!